California Farm Vegan Egg Whites from Black Beans

Name: California Farm Vegan Egg Whites from Black Beans
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: 1/2 cup dry black turtle beans; 1 cup water; 1 Tbs psyllium husks, ground to powder

Hobby Horseman @HobbyHorseman

California, United States

When cooked, the water dried beans are cooked in is so rich in protein that you can whisk it into egg whites, and use as an egg white substitute. I save my bean water. It is called aquafaba.

If I dont have aquafaba around and need vegan egg whites quickly to cook with, here is the one hour recipe I use. I make egg white from black turtle beans. It works!
6 Tbs of bean water make the same amount of egg whites as two fresh farm eggs. And you still have the beans to cook with later.

When cooked, the water dried beans are cooked in is so rich in protein that you can whisk it into egg whites, and use as an egg white substitute. I save my bean water. It is called aquafaba.

Hobby Horseman @HobbyHorseman

California, United States

When cooked, the water dried beans are cooked in is so rich in protein that you can whisk it into egg whites, and use as an egg white substitute. I save my bean water. It is called aquafaba.

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Ingredients

1 hour

2 people

1/2 cupdry black turtle beans
1 cupwater
1 Tbspsyllium husks, ground to powder
Equipment: sauce pan, food processor
Cost: 1/2 cup black turtle beans, 12 cents

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Steps

1 hour

1

Rinse the dry beans, put in sauce pan. Add Tbs psyllium powder.
2

Submerge the dry beans and psyllium with one cup water, lid on, hard boil, one hour. Check to add boiling water to keep beans submerged every fifteen minutes.
3

When beans are soft and well cooked, pour 6 Tbs bean broth water into food processor. Pulse till foaming white, about sixty seconds.
4

Sieve out vegan egg white foam, pour bean water back with cooked beans, save in fridge up to a week.
5

Use vegan eggwhites like you would chicken egg whites, like in this onion cheese pie filling, same volume.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on November 13, 2024 18:33

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.